Dill & Mushroom Egg Cups

Growing up in a small town in Colombia, eating red meat was a real luxury. My grandmother used to make a beef stew called "Sancocho" every weekend to give us a taste of meat. Little did I know that not having access to red meats all the time as a child would help me to adapt to a plant-based diet when my autoimmune diseases knocked me down.

Chicken and eggs were our main source of protein. As my Sjögren's Syndrome progresses, I have more difficulty swallowing crunchy foods. Eggs and cooked vegetables are always versatile, soft and delicious. I was hesitant to try eggs that could be stored to consume on later days, until I tried baking egg muffins. You can add any ingredients, especially those veggies you have in the fridge and had not had time or energy to cook. For these egg cups I used: mushrooms, fresh dill, frozen veggies, green onions.

Let's just go to the recipe:


  • 6 large eggs

  • 2/3 cup homogenized milk or milk alternative*

  • 1 cup frozen vegetables

  • 1/2 cup mushrooms, chopped

  • 4 tbsp fresh dill, chopped

  • 1 green onion stalk, chopped

  • 1/2 cup cheddar cheese, grated or vegan alternative *